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An easy coconut curry with spiralized vegetables and cashews that’s gluten free, vegan, and served over a fluffy bed of quinoa.

Funny story. I made Luca (and me!) a tofu curry for lunch. I didn’t spiralize the bell peppers, because I wanted thicker pieces for him to grab on to. I added some leftover cooked zucchini slices and some green beans. Luca loved it (you can see him eating everyday here), and I decided to make another version, using spiralized veggies and some snow peas I had from the farmer’s market.

I made the curry, photographed it, and ate it. As I was on one of my final bites (so good!), I noticed it: I forgot the tofu!

The post Cashew Coconut Curry with Spiralized Vegetables appeared first on Inspiralized.

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Nutritional information of spaghetti versus zucchini noodles, or, zoodles, made with a spiralizer.

There are many reasons why everyone should spiralize their veggies (actually, here are 9 reasons why!), and one of the main ones is that spiralized vegetables are nutritionally better than “regular” noodles.

We’re not saying to stop eating “regular” pasta and noodles, but if you’re focused on maintaining a healthy diet, spiralized vegetables offer you a bigger bang for your buck, nutritionally.

Let’s take a look at the nutritional profile of spaghetti versus zucchini noodles or, as many call them, zoodles. There are many different types of vegetables you can spiralize, but since zoodles are the most popular, we’ll start there!

The post Spaghetti vs. Zoodles appeared first on Inspiralized.

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Use your spiralizer to spiralize your peppers and onions to make this quick and easy sausage and peppers ragu.

One of my favorite meals to make during the summertime is grilled chicken sausage with spiralized bell peppers and onions sauteed with a marinara sauce and some dried Italian herbs. I usually serve it over brown rice or quinoa with a side salad.

This is a stovetop version, making it into a simple weeknight meal that’s high in protein and fiber and low in carbs – and a fun way to use your spiralizer!

The post Sausage and Spiralized Pepper Ragu appeared first on Inspiralized.

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Sharing my simple and affordable setup for food photography that’s great for small spaces.

Over the years, my food photography on this blog has certainly evolved. Sometimes, it’s stayed stagnant, sometimes, I’ve even taken a step back – but now, I feel like I finally found my style (and my favorite camera lens) and I’m excited to improve upon that.

I receive many, many messages about my at-home photography setup (it’s so simple!), that I figured I’d write a post about it, in the hopes that it helps many of you aspiring food photographers find an affordable, compact, and convenient way to take photos at home.

The post My food photography setup appeared first on Inspiralized.

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Watermelon wedges spiced with chili powder and cayenne pepper, topped with spiralized pickled onions, and served with a dairy free avocado crema are the perfect summertime appetizer.

If you make my salmon fish taco bowls and have extra avocado crema, make these Spicy Watermelon Wedges and serve then with the leftover crema (it’s the same recipe!)

But seriously, if you’re having taco or margarita night and are bored of serving the same old chips and guacamole spread, serve these watermelon wedges instead!

The post Spicy Watermelon Wedges with Spiralized Pickled Onions appeared first on Inspiralized.

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Note: This post was originally published in 2016, and I’m republishing the same post, using new photos! The photos needed a refresh! 

When I first began Inspiralized, I told myself that the people who were coming to my blog wanted pasta and noodle substitutes.

So, for the first year, I really focused on just doing that. I made Italian pastas, Asian noodle bowls, and even replaced ramen noodles in buns.

Then, I started to branch off. “People want to simply get creative with their veggies! Help them do that.”

The post Turkey Burger with Zucchini Noodles appeared first on Inspiralized.

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A zucchini noodle salad perfect for summer barbecues, with spiralized zucchini, grilled corn and a zesty cilantro-lime dressing.

We’ve all been there: we’re invited to a summer potluck or barbecue and we’re scrambling at the last minute for something to bring. Instead of making the same pasta salad you always make, try this spiralized zucchini noodle salad, packed with all the summertime favorites: zucchini, grilled corn, tomatoes, and avocado!

If you haven’t tried cold zucchini noodle salads in the summertime, they’re your best friend – quick to prepare, refreshing, healthy, and most importantly, a great use of your spiralizer!

The post Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing appeared first on Inspiralized.

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Fresh summer rolls packed with the flavors of a caprese salad, with added veggie-based protein from Balsamic Vinagirette Toss’ables Tofu from Nasoya.

It’s no secret that I love the caprese salad – a simple search on this blog will bring you this caprese bake, these caprese bites, this caprese zucchini noodle salad, this other caprese salad, and even these winter caprese noodles.

Needless to say, in the summertime, I am all about the caprese – mozzarella, tomatoes, and basil. Some high quality olive oil drizzled on top, freshly cracked pepper, and maybe a little balsamic glaze – molto bene!

The post Caprese Summer Rolls with Tofu and Zucchini Noodles appeared first on Inspiralized.

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A dairy free egg salad, using avocado instead of mayonnaise, that’s flavorful and packed with healthy fats, served over a bed of spiralized cucumbers for a refreshing crunch. The perfect picnic lunch! 

First off, thanks to each and everyone of you for all of your kind words and messages of support and encouragement yesterday on my 5 years in business post. I’m so grateful for all of you, and I’m pumped for our next 5 years together!

I still remember that excitement waking up the next day after a full day “in business.” I felt like anything could happen! And you know what? I still feel like that. It’s a great feeling to wake up every day and be excited to work!

The post Avocado Egg Salad with Spiralized Cucumbers appeared first on Inspiralized.

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Five lessons I’ve learned after being in business as an entrepreneur for five years.

Inspiralized is officially 5 years old today! Instead of calling this my “blogiversary” (as us bloggers do), I’m calling it my business anniversary, because after being in business for five years, Inspiralized is much more than a blog.

Aside from these super blogger-y, adorable photos taken with my girl Erin Dwyer, I’m celebrating five years by sharing five lessons I’ve learned in five years of entrepreneurship.

The post 5 Lessons Learned In 5 Years of Entrepreneurship appeared first on Inspiralized.

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